Fudgy Chewy Brookies (Brownie Cookie Bars)

Have you ever stood in front of the oven, torn between baking brownies or cookies? That was me one rainy Saturday. So I said, why not both? These chewy brookies were born in that moment of delicious indecision — gooey like a brownie, crisp like a cookie, and gone in minutes.

Why You’ll Love These Chewy Brookies

These chewy brookies bring the best of both worlds: a fudgy brownie base with those irresistible crisp cookie edges. Every bite of these chewy brookies delivers rich chocolate flavor and a soft, satisfying chew. They bake up in under an hour, making them perfect for last-minute cravings or casual weekend baking. Real dark chocolate gives them a deep, rich flavor that’s a notch above your average dessert. They also freeze beautifully, so you can stash extras for future sweet tooth emergencies. Whether you’re a cookie fan or brownie devotee, this mash-up satisfies everyone.

Key Ingredients You’ll Need

Each ingredient in these chewy brookies plays an important role in creating that crave-worthy texture and deep chocolate flavor. The chopped dark chocolate melts smoothly into the batter, forming a gooey center that feels like biting into the heart of a brownie. Demerara sugar brings more than sweetness — it adds a gentle crunch and a warm, caramel-like note that contrasts beautifully with the soft interior.

Room-temperature eggs help the batter whip up light and thick, giving these chewy brookies just the right lift. Cocoa powder works with the melted chocolate to boost the richness. Prefer something a bit sweeter? You can swap in milk chocolate instead of dark. Want to make them gluten-free? A 1:1 gluten-free flour blend works just fine. And while chocolate chips are optional, I always throw them in — they add extra bursts of chocolate and that playful cookie feel we all love in chewy brookies.

How To Make Brookies Step-by-Step

Melt Chocolate and Butter

Start by placing your chopped dark chocolate and butter in a heatproof bowl set over a pot of gently simmering water. Stir slowly and consistently as the chocolate begins to melt, making sure it doesn’t scorch. The goal is a smooth, glossy mixture that looks like rich liquid silk. Once everything has melted fully and combined evenly, remove the bowl from the heat. At this point, stir in the vanilla extract — it adds depth and rounds out the chocolate flavor. This step creates the luscious base that gives your chewy brookies their signature fudgy texture and intense chocolate taste.

Whisk Eggs and Sugars Until Fluffy

In a large mixing bowl, whisk the eggs together with the caster sugar and Demerara sugar for about five full minutes. This step is key — don’t rush it. As you whisk, the mixture will become thick, glossy, and pale in color. That texture is what builds structure and creates the soft, chewy center we love in chewy brookies. The air you’re whipping in here helps them rise just enough while still keeping that fudgy bite. It’s a simple step, but it makes all the difference in your final chewy brookies.

Mix Dry Ingredients and Add Chocolate Chips

Sift the flour, cocoa powder, baking powder, and salt into a separate bowl to combine all the dry ingredients evenly. This step helps create a smooth batter later and avoids any lumps. Next, stir in the chocolate chips, making sure they’re well coated in the flour mixture. Coating them like this prevents them from sinking to the bottom of your chewy brookies as they bake. It keeps those rich chocolate bites perfectly scattered throughout, so every slice or cookie has a little gooey, melty surprise tucked inside.

Combine Wet and Dry Gently

Next, fold the melted chocolate into the egg mixture. It’ll smell incredible at this point — rich, warm, and deeply chocolatey. Stir slowly to keep all that air you whipped in. Then add the dry ingredients and gently mix just until you no longer see streaks of flour. Overmixing can make the chewy brookies dense instead of tender, so go easy here. You want the batter thick and glossy, ready to scoop into little chocolatey clouds on your tray.

Scoop, Bake, and Cool

Use a cookie scoop or spoon to drop even mounds of batter onto a parchment-lined baking tray. Be sure to leave plenty of space between each one — these chewy brookies love to spread while they bake. Pop the tray into a 160ºC fan oven (or 170ºC conventional) and bake for 12 to 14 minutes. You’ll know they’re ready when the tops look crackly and the centers feel slightly soft to the touch. Don’t rush the cooling: let the chewy brookies sit on the tray for 10 minutes so they can firm up, then move them gently to a wire rack.

Pro Tips for Perfect Brookies

Room-temperature eggs make a difference — they help everything blend and rise just right, giving your chewy brookies that perfect crackly top and gooey center. For best texture, don’t overmix once you add the flour. Also, use high-quality dark chocolate if you can — it melts smoother and tastes better. I like to use a cookie scoop for even-sized brookies, and letting them cool on the tray prevents them from falling apart. If you’re craving extra depth, sprinkle a bit of flaky sea salt on top while they’re still warm.

Storage and Reheating

These chewy brookies stay delicious for days, making them a perfect make-ahead treat. Store them in an airtight container in the fridge for up to five days to keep them soft and fresh. For longer storage, freeze the brookies once they’ve fully cooled — they’ll last up to three months this way. When a craving hits, simply pop one in the microwave for about 10 seconds. The heat softens the center and revives that gooey, just-baked texture we all love. Whether chilled, frozen, or freshly warmed, chewy brookies hold onto their rich chocolate flavor and satisfying texture every time.

Fudgy Chewy Brookies Recipe Card

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Explore Similar Recipes

If you’re wondering what a brookie is made of, I’ve got a fun explainer.

For another take on this mash-up dessert, try my brookie recipe: brownie-cookie mash-up — it’s slightly chunkier and great for parties.

Or if you’re in a fall mood, my chewy pumpkin cookies recipe is packed with spice and just as easy.

Prefer your cookies without brown sugar? These chocolate chip cookies without brown sugar are a surprise hit.

FAQ: Your Brookie Questions Answered

And if you’d like to see more brookie variations or behind-the-scenes baking tips, I share all of that on Instagram and pin favorite combos on Pinterest.